Compound for facilitating churning of butter



UNrTEn STATES WILLIAM H. BROlVN,

PAT NT. OFFICE.

OF ALEXIS, ILLINOIS.

. COMPOUND FOR FAClLlTATING OHURNING OF BUTTER.

' srnorrrceerron forming part of Letters Patent no. 558,035, dated A m14 ,1e 9e.

Application filed November 30, 1894.

To all whom it may concern Be it known that I, WILLIAM H. BROWN, a citizen of the United States, residing at Alexis, in'the county of Warren and State of Illinois, have invented a new and useful Compound for Facilitating the Ohurning of Butter, of

' which thefollowing is a specification.

' The objectof this invention is to facilitate the manufacture of butter and to render easier and more effective the operation of churning. In this operation it is necessary that the casein and albumen constituents of milk and cream be made to give out or expel by the aid of a slight agitation.-

The principal object of the invention is, however, to make it possible to form pure butter from sweet milk and without having to mechanicallyagitate it fora period of more than from five to fifteen minutes. This is made possible by causing the dissolution of liberation of the butterwithout the necessity of settingithe milk until a sufficient amount of cream has been obtained, this portion of the operation being often, if not invariably, productive of milk or cream more or less sour, and resulting in correspondingly sour and impure butter. v

With these ends in view my invention consists in a definite composition of matter haying such chemical properties as will enable it to bring about'a dissolution of the casein and albumen,-and in the formation thereof I first.

rived from white clay and purify it bythe process of recrystallization, after which it is placed in a porous earthenware vessel and subjected tothe action of heat at about 300 Fahrenheit until the water has been resolved into its constituent gases. The product of. this operation will be crystallized flakes of alum, which I subsequently reduce to a fine powder. To this salt- I add bicarbonate of soda f oughly mingled by agitation. the casein and albumen and the immediate in the proportion of two hundred and twenty Serial No. 539,439. (No Specimens.)

grains of bicarbonate of sodato nine'hundred grains of alum. The next step in'the formation of my compound is taking pure flake pepsin of that degree of strength" of which fifteen grains will coagulate one pint of sweet milk in five minutes. To one part of such pepsin-I add six parts of corn-starch'which has been previously subjected to a heat of 400 Fahrenheit, thus forming a preparation of pepsin with dextrine, to prevent the pepsin from absorbing moistmm'a. '1 f p v v The mixture, above, described, of alum and bicarbonate of soda forms one ingredient of mycompound, theprepared pepsina second in gredientamd asa third ingredient I use pure white gum-arabic reduced to a'fine white powder. Thus the formula will be: mixture of alum and bicarbonate of soda, eleven hundred up of nine hundred grains of alum and two hugidred and twenty grains of bicarbonate of soda;) prepared pepsin, thirty grains, (congand-twentygrains,(suehamixtureheinganade sisting of pepsin and dextrine, formed by the --7 5 combination of pepsin with previously-heated corn-starch;-) pure white gum-arabic, one

hundred and thirtygrains. These in'gredients should be mixed in a dry state and thor- In the use of the compound thirty grains should be addedto each gallonof sweet milk,

p butter derived from sour milk or cream. Ow take alumof thatflpclass which has been deing -to the absence in the .butter of decomposed animal matter, it will keep longer than that made from sour -milk or cream, and by means of my discoverybutter may be made in one-fourth the time which it usually takes.

.The compound is also adapted for u'sein the 'manufactureof cheese, and the-product will be a high quality of well-flavored cheese, due to the matter., p a J The-chemical operation or efiect of the comabsence of decomposed animal 3 pound upon the cream or milk may be described as the dissolution of the component elements or molecules of casein and albumen, which sets free the butter globules, allowing them to rise tothe surface, where they will gather in a firm mass under the influence of the mechanical agitation produced by the churning operation. The butter will still retain the lactose and butyric acids which. give itthc peculiar flavor foundjonly. in butter made' from fresh milk and'sweet cream.

' ;;--::jrns advantages derived from the use of hi2.

carbonate of soda are, first, that when com- -"'.bined'with clay-alum in the proportions here 5-.

inbefore mentioned the proper amount of carbonic-acid gas is generated to insure the massing of the butter-fats on the surface of the milk"; second, that bicarbonate of soda neutralizes the acids in the milk, keeps it sweet and fresh, while at the. same time it assists the pepsin in decomposing or digesting the casein; third, that it prevents-a rapid coagulation of the albumen and gives ample time to allow butter-fat to be gathered before the coagulation takes place, (usually from twenty to thirty minutes,) and, fourth, that it precipitatesthe decomposed albumen and casein I and thus insures a complete separation of the butter-fat from: the other parts of the milk, leaving the butter molecules unbroken and free from any decomposed albumen or casein. Bicarbonate of soda is indispensable, so far as I am aware, in making a pure grade of butter, inasmuch as I am aware of no substitute therefor or any material which can be employed which will serve to eliminate albumen from the butter as finally separated from the milk.

Having described my invention, what I claim is.

A composition of matter for facilitating the churning operation, the same consisting of alum,.bicarbonate of soda, prepared pepsin,

in the presence of two witnesses.

, WILLIAM H. BROWN.

\Vitne'sses:

G110. BROWN,

- WILL. BROWN. 

